Clean Eating Low Carb Muffins Recipe

I love these clean eating low carb muffins simply because they are not only tasty, but also incredibly versatile! Add some stevia, and you’ve got a sweet muffin. Leave the stevia out and maybe add a little cheddar cheese and you’ve got delicious savory muffins! And what’s more… they are only about 3 carbs per muffin. But if you count net carbs, they are only about 1 carb per muffin!! Pretty good for such a scrumptious little muffin!

In fact, while these are good just the way they are, I’d actually consider this recipe more of a base. Use this to add in whatever you’d like to make any large variety of muffins! Here are some ideas:

Using a well-greased, non-stick muffin pan, fill the wells about half way.

Bake for 20 minutes.

Cool and enjoy.

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition Facts

Clean Eating Low Carb Muffins

Amount Per Serving

Calories 126Calories from Fat 99

% Daily Value*

Total Fat 11g17%

Saturated Fat 3g15%

Cholesterol 46mg15%

Sodium 102mg4%

Potassium 32mg1%

Total Carbohydrates 3g1%

Dietary Fiber 1g4%

Protein 4g8%

Vitamin A1.4%

Calcium3.8%

Iron5.5%

* Percent Daily Values are based on a 2000 calorie diet.

If your goal is to make this muffin recipe with lower fat and calories, then I recommend enjoying making the following adjustments. Note that while I used a banana for this, unsweetened apple sauce can also be used and is preferred if you want a savory muffin. Use the bananas for a sweet muffin base and the apple sauce for a savory muffin base.

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I made these this afternoon. They turned out more like cornbread than a muffin texture, but it could have been my almond flour wasn’t fine enough? Anyway, I added cheddar and Canadian bacon. My husband loved them! I will probably add more seasoning when I make them next time. If the texture was different, I could really see myself loving these with blueberries and stevia.

Thank you Tiffany, for this simple and delicious low carb, healthy muffin! I love almond flour and miss bread, so they are perfect for that time when I’m craving the texture of breads. I’m going to jazz ours up next time with, Mrs Dash table blend, some swiss cheese, shallots and ham. Or pepper jack cheese, jalapeno and white onion. Or the old standby, sliced and cooked nitrite/nitrate free bacon, shredded or cubed cheddar and sliced green onion… Sweet could be walnut and dried apricots, or add blue cheese and rosemary and go back to savory… Shelled pumpkin seeds (pepitos), or pistachios and parmesan with herbs of your choice. Sun dried tomatoes, fresh basil and one of those small mozzarella balls in the middle, like a mini caprese salad with a yummy center! For this one I would sub or add a little olive oil to the coconut, but I adore coconut oil!!! You’re so wonderful, thank you for going low carb!

Liz – Depends on what you want to add I suppose. What did you have in mind? I would say usually somewhere between a 1/4 cup and 1/2 cup depending on what it is. But I’ve gone up to 1 cup on some ingredients in the past, so it really depends on what you want to add.

Just made these as a savoury muffin with some black pepper, basil, oregano, and a sprinkle of dried rosemary on top. They just came out of the oven and look and smell great! Can’t wait to try them now! Thanks for the great recipe 🙂

Mary – This is just a guess because I haven’t tried it myself yet, but I would start with the zest of 1 lemon, 1/2 to 3/4 cup cheese and maybe 1/4 cup to 1/2 cup COOKED bacon, and maybe 1 tsp. dried rosemary. You’ll have to adjust as you see fit, but I think that’s a good starting point. Hope that helps!

I’ve tried many a low-carb muffin recipe and this one is my favorite! I was a bit skeptical, it looked to easy, but they are moist and lend to any flavor profile you like. I used almond milk, as that is what I had on hand, and olive oil instead of coconut oil. My first batch was with orange zest and almond extract with a little maple syrup and the second were with cinnamon, nutmeg, and coconut sugar. My 5 year old thinks of them as dessert they are that good. I love with coffee in the morning, looking forward to trying a savory one next. Thank you!

I came across your recipe coz I was looking for low carb baked recipes that my boyfriend could enjoy without thinking too much of the carb as he is pre-diabetic.. I just made this muffin and added 2 ripe bananas to the muffin base. It came out moist. And it wasn’t sweet at all which is great! I couldn’t find the carb content though. I know the carb content would go up with the bananas I added. I hope he will try some, if not I’ll just bake the original recipe. I hope to see more low carb recipes to bake! And it was my first time to use almond flour. Thanks a lot!

Melanie – Yes, the carb count would probably go up a lot with the bananas. They are very high in carbs. I have more low carb recipes here: http://www.skinnycarb.com. I’m keeping my low carb recipes separate from this blog from now on. There is also the low carb section of this blog. Hopefully, the two will help. Enjoy!

I made these for myself and they were great!! I have been looking for a while for a low carb muffin recipe without added sugar or honey and i came across this. I substituted coconut milk for almond milk and the vinegar for lemon juice and they were wonderful!! I added 1/2 cup of blueberries. Great recipe!!

Jamie – I would stick to the zest because juice will just make them gummy. They won’t bake completely with the added liquid. As for stevia, I would guess about a tsp. Maybe bake one by itself to test and if you find that isn’t sweet enough, you can always add more to the rest of the batter.

I made these with a few changes, I doubled the recipe, used 4 whole eggs instead of whites only, I added 1 and 1/2 mashed ripe banana and about 3/4 or 1 cup of blueberries (fresh).. I also added a little more stevia, cinnamon and vanilla as well as 1/2 teaspoon baking powder. The batter was the consistency of cake batter but did the rest as per your instructions, they turned out great! Very tasty and a very nice texture. It made almost 24 muffins.

Katherine – I would say maybe 1/2 a ripe banana. You don’t want to overdo the moisture in these or they may not bake well. If that works, you can always move up with the next batch. However, bananas are definitely not low carb. Just to make you aware if you weren’t already. If you aren’t worried about carbs, I have this recipe too: https://www.thegraciouspantry.com/clean-eating-banana-muffins/

Not bad! Will make this again. I tried it with jalapeno and cheddar cheese because someone said it was more like a corn muffin. My turned out more like a muffin so next time I will make with blueberries. This is a keeper for me. Thanks.

LOL I forgot the applesauce/banana! They still turned out decent! I added some garlic, onion and cheese, aiming for those ridiculously good Cheddar Bay Biscuits. I need some sharper cheddar, but all in all, not bad! (and I won’t have the miserable side effects of wheat!)

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The Gracious Pantry is an ever-growing collection of real food recipes and cooking information. My focus is to further support the real food movement and inspire people to store, prep and cook with real food. Read more about Tiffany...